Dairy-Free Hazelnut Ice Cream
Indulge in the creamy decadence of Dairy-Free Hazelnut Ice Cream, a luxurious plant-based treat that's packed with bold, nutty flavors and crafted with wholesome ingredients. This recipe combines roasted raw hazelnuts, velvety coconut milk, and unsweetened almond milk to create a rich, dairy-free base, while maple syrup adds a natural sweetness and vanilla extract enhances the delightful aroma. A touch of cocoa butter lends smoothness and structure, ensuring a perfectly scoopable texture. Ideal for those with dairy sensitivities or anyone craving an indulgent yet guilt-free dessert, this ice cream is churned to perfection and freezes beautifully. Serve it after dinner or as a refreshing midday snack—it’s guaranteed to impress! Whether you're living a vegan lifestyle or simply love hazelnut-inspired delicacies, this recipe delivers a creamy, dreamy experience that will keep you coming back for more. Perfect for summer or any special occasion, it's a must-try addition to your dessert repertoire!
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Recipe Information
Ingredients
- 1 cup Raw Hazelnuts
- 14 ounces Full-fat Coconut Milk
- 1 cup Unsweetened Almond Milk
- 0.5 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 0.125 teaspoon Salt
- 2 tablespoons Cocoa Butter
Instructions
Begin by preheating your oven to 350°F (175°C). Spread the raw hazelnuts in a single layer on a baking sheet.
Roast the hazelnuts in the preheated oven for 10-12 minutes until they are golden and fragrant. Remove from the oven and let them cool slightly.
Once the hazelnuts are cool enough to handle, place them in a clean kitchen towel and rub vigorously to remove the skins. It is okay if a few bits of skin remain.
In a high-speed blender, add the skinned hazelnuts, coconut milk, almond milk, maple syrup, vanilla extract, and salt.
Melt the cocoa butter gently in a small pot over low heat or in the microwave, then add it to the blender.
Blend all ingredients on high until the mixture is completely smooth and creamy, scraping down the sides as necessary. This should take about 1-2 minutes.
Taste the mixture and adjust with additional maple syrup or a pinch more salt if desired.
Pour the blended mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft-serve ice cream.
Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.
Before serving, let the ice cream sit at room temperature for around 10 minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.8 g | 273% | |
| Saturated Fat | 108.4 g | 542% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 125.8 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 645 mg | 50% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2090 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
